Warm Salad with Butternut Squash, Beetroot & Feta

Ingredients

  • 1 butternut squash (medium)
  • 1 pack of precooked beetroots, no vinegar added (organic)
  • Chili flakes
  • Walnuts or seeds (½ teaspoon of pumpkin, and ½ teaspoon of sunflower seeds)
  • A few springs of fresh rosemary
  • 1 pack of organic rocket salad
  • 1 tbsp Pomegranate seeds
  • 50 grams of feta cheese

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1tbsp apple cider vinegar
  • ½ teaspoon raw honey
  • A tip of teaspoon turmeric powder
  • Salt & pepper to taste

    Method

      • Preheat the oven to 200°C. Cut the butternut squash in half and scoop out the seeds. Brush the flesh with olive oil, sprinkle with chilli flakes, and add a few sprigs of fresh rosemary. Place the squash halves on a baking tray, cut side up, and roast for 30 minutes, or until tender and golden.
      • Prepare the vegetables: Once the squash is cooked, remove it from the oven. Let it cool slightly, then peel off the skin, slice, and cube the flesh. Set aside.
      • While the squash is roasting, slice the beetroot into thin rounds or wedges.
      • In a large mixing bowl, layer the rocket leaves, followed by the roasted butternut squash and sliced beetroot
      • Whisk together the ingredients for the dressing and drizzle it over the salad. Toss gently to combine.
      • Top with crumbled feta, a sprinkle of seeds (such as pumpkin or sunflower), or chopped walnuts, and a handful of fresh pomegranate seeds for added colour and extra antioxidants!

      We can help you learn simple, easy to implement nutritional changes to support your health and wellbeing. Book an appointment with one of our Nutritional Therapists by emailing enquiries@ncim.org.uk or calling 0117 370 1875.